Armagnac, Roquefort and butter

This month our Head Chef Stewart Turner delves into the archives – or, more accurately, the wallpaper – for inspiration, recreating an old Berry Bros. & Rudd dish, an Armagnac, Roquefort and butter savoury This is a dish straight from the history books, or I should say menus of Berry Bros. & Rudd. I first […]

A Spanish recipe from our kitchen

As we focus on the wines of Rioja, Rías Baixas and beyond, our Head Chef Stewart Turner takes his inspiration from the country, combining salt cod, morcilla and chickpeas in this delicious recipe. As autumn arrives so does our spotlight on Spain and when I was asked to provide a suitably-themed recipe, I was more […]

A Michaelmas goose

With Michaelmas just a week away, our Head Chef Stewart Turner provides the perfect goose recipe to celebrate the turning of the seasons, a rich roasted bird with an apple and blackberry jus. We have been having Michaelmas dinners for about the past six years at Berry Bros. & Rudd. Cooking a goose to mark […]

Sizzling, seared steak

If you’re planning on breaking out the grill this summer, then you’ll be wanting our Head Chef’s secret weapon: Café de Paris butter. Years ago, on a trip to Toulouse, I came across a restaurant called L’Entrecôte which served just one dish: steak frites. Judging by the queues outside each day, this simple concept certainly […]